To make the green tomato salsa, combine tomatoes, onion, chili, cilantro,
Cube and boil chicken in water and chicken stock.
While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
Taste and add salt and pepper (extra chili powder) to your liking.
Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!
Pre heat the oven at 175\u00b0C.
Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
Heat the olive oil in a baking pan.
Place the mix into the pan and cover with foil.
Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
Warm the tortilla wraps.
Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
killet that you cooked your chicken in). Set aside.
In
an oil pan and cook chicken breasts until thoroughly cooked, add
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
hrow chicken breasts in crock pot and top with jar of salsa
aking dish. Mix together the salsa and sour cream. Place torn
Saute chicken strips in salsa until white.
Add salsa to keep from sticking while cooking.
Shred chicken and set aside.
Saute onion in margarine until tender.
Add chicken, salsa, cream cheese and 3 cups cheddar cheese.
Heat until cheese melts.
Add a little chicken broth if it is too dry. Spoon into flour tortillas and place in baking dish sprayed with Pam.
Top with more salsa and 1 cup of shedded cheddar cheese.
Bake 30 minutes at 350\u00b0.
killet from heat. Stir in chicken; set aside.
Preheat oven
Place frozen or unfrozen chicken in crockpot.
Pour one jar of salsa on top of chicken.
Pour two drained cans of corn and two drained cans of black beans on top.
Pour taco seasoning on top.
Pour last jar of salsa on top.
Add 8 oz. of water if necessary.
Cook for 8 hours on low or 4 hours on high.
30 minutes prior to serving shred chicken and place back in crockpot.
Place over rice or tortillas and add your favorite toppings!
killet from heat.
Stir chicken, 1/2 cup enchilada sauce
Finely chop chicken (I used my food processor, but you can do it by hand.).
Mix together cream cheese (should be softened), salsa, ranch, garlic powder. (I also used my food processor to get a smooth consistency.).
Fold chicken into cream cheese mixture.
Spread mixture pretty thin onto tortillas, leaving 1\" of the edge uncovered.
Sprinkle your favorite cheese on top.
Roll up and wrap individually in plastic wrap.
I let mine chill for a couple of hours & sliced with a serated edge knife before serving.
medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder
ough.
If using raw chicken breast, fry strips in oil
Preheat oven to 350\u00b0F.
Mix the salsa and green chilies together in a medium bowl.
Add the shredded chicken to the salsa mixture.
Roll the chicken/salsa mix in the tortillas and place seam-side down in a 13 x 9\" glass baking dish.
Pour the whipping cream over the top. It will not cover the enchiladas, but make sure to get a coating of whipping cream all over.
Cover and bake for 30 minutes or until the whipping cream is bubbly.
Uncover, sprinkle cheese on top and bake until cheese is melted and at desired crispiness.
Bake chicken in foil for 1 hour at 400\u00b0, then bone.
Cut in large pieces.
Season.
Cut tortillas in strips.
Mix soup, milk, onion and chili salsa.
ub spice mixture into each chicken breast to coat thoroughly.
egrees F.
Rub the chicken with the olive oil, salt